Description

This ridiculously easy vegan pumpkin chili is PACKED with warming spices and deliciously comforting flavor- with loads of hearty beans and perfectly seasoned ground tofu, this three bean pumpkin chili is a classic fall comfort dish with a delightful pumpkin spice twist that satisfies all eaters- yes even meat-eaters (my dad is OBSESSED with this one!).

Ingredients

Scale

1 tbsp olive oil
1 large onion, chopped
5 cloves garlic, minced
16 ounces firm tofu
1 tbsp soy sauce
2 tsp ground cumin
2 tsp smoked paprika
1 tbsp pumpkin pie spice
1 tbsp chili powder
1/2 tsp sea salt
2 small bell peppers, chopped
10 ounces kidney beans
10 ounces black beans
10 ounces borlotti beans*
16 ounces crushed tomatoes
2 cups vegetable broth
3 tbsp tomato paste
15 ounces pumpkin puree

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Instructions

Prep: Mince and chop the garlic and onion, along with the peppers. Rinse and drain the beans and set aside.
Sautè: In a large pot, heat the olive oil on medium high heat. Add in the onion, and sauté until translucent, about 3-5 minutes. Then add in the garlic and sauté until golden brown. Finally, add in the tofu but tearing off tiny chunks and crumbling it between clean fingers. You want the crumbles to resemble ground beef. Pour in the soy sauce, cumin, smoked paprika, pumpkin pie spice, chili power, and sea salt as well over the crumbles, and sauté everything in the pan for 3-5 minutes on medium heat, until the tofu is evenly coated.
Cook: Add in the bell peppers and all 3 types of beans, and stir. Then pour in the crushed tomatoes, vegetable broth, tomato paste, and pumpkin puree. Stir to evenly combine then turn the heat onto high and bring to a boil. Once boiling, reduce to a simmer and cover. Let cook for at least 30 minutes, preferably an hour or more. The longer it cooks, the better!
Serve and enjoy! After 30 minutes of cooking, you can serve with vegan sour cream, vegan cheese, and fresh herbs for garnish. The longer you cook, the more flavorful and thicker the chili will be.

Notes

Storage: Store any leftovers in an airtight container and in the fridge for up to a week. Alternatively, you can freeze the soup for up to 3 months.

Borlotti beans: You can swap in pinto beans here.

Nutrition

Serving Size: 1 cup
Calories: 202
Sugar: 6.6 g
Sodium: 621.7 mg
Fat: 4.7 g
Saturated Fat: 0.7 g
Carbohydrates: 30.3 g
Fiber: 10.1 g
Protein: 12.3 g
Cholesterol: 0 mg